Can I make the frangipane tart in advance?

Yes, you can make the tart in advance and store it in the refrigerator. However, it is best to serve the tart at room temperature.

How can I store this frangipane tart?

Do you want to save the frangipane tart for later? First, let it cool completely. Wrap the tart airtight in aluminum foil or keep it under a cake dome at room temperature; this way it will stay deliciously tender and crispy for up to 3 to 4 days. You can also freeze individual pieces quite well!

Why does the shortcrust pastry need to rest in the fridge for 2 hours?

Patience is a virtue, darlings! By letting the dough rest in the fridge, the butter can firm up again and the gluten in the flour relaxes. This way, you can roll out the dough super quickly without it sticking, and the base won't shrink during baking in the oven.

Frangipane tart recipe

Name: Frangipane tart recipe
Cook time: 2 min
Total time: 2 min
Yield: 6P
Ingredients: 300 g butter at room temperature; 125 g sugar; 1 vanilla pod; 113 g eggs; 125 g broyage (half icing sugar half almond flour); 500 g flour; Salt; 1 vanilla pod; 10 g cornstarch; 30 g sugar; 2 large yolks; 180 ml milk; :; 50 g butter at room temperature; 1 egg; 18 ml brown rum; 85 g icing sugar; 8 g cornstarch; 85 g almond flour; 200 g almond flakes; 1 egg white; 50 g sugar; Diameter of cake pan 27 cm

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For everyone who loves pastry , this classic frangipane tart is simply heaven on earth! With this fantastic frangipane recipe, you can conjure up a cake that is much better than the store-bought ones. The secret of this frangipane cake recipe? We combine a rich almond base with real pastry cream and a splash of rum for that unparalleled, moist texture. A delicious layer of crispy almond flakes on top completes it all. A surprisingly easy frangipane tart that looks and tastes like it came from the local bakery.

Ingredients

What do you need?

Quantity: 6P

Shortcrust pastry
300 g butter at room temperature
125 g sugar
1 vanilla pod
113 g eggs
125 g broyage (half icing sugar half almond flour)
500 g flour
Salt

Pastry cream
1 vanilla pod
10 g cornstarch
30 g sugar
2 large yolks
180 ml milk

Almond base:
50 g butter at room temperature
1 egg
18 ml brown rum
85 g icing sugar
8 g cornstarch
85 g almond flour

Topping
200 g almond flakes
1 egg white
50 g sugar

Requirements
Diameter of cake pan 27 cm

300 g butter at room temperature
125 g sugar
1 vanilla pod
113 g eggs
125 g broyage (half icing sugar half almond flour)
500 g flour
Salt

1 vanilla pod
10 g cornstarch
30 g sugar
2 large yolks
180 ml milk

:
50 g butter at room temperature
1 egg
18 ml brown rum
85 g icing sugar
8 g cornstarch
85 g almond flour

200 g almond flakes
1 egg white
50 g sugar

Diameter of cake pan 27 cm

Preparation method

How do you make this?

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Put everything for the shortcrust pastry in a food processor, mix briefly until a ball forms, pour out onto the work surface, mix in all the flour briefly and press together into a flat ball.

Wrap in plastic wrap and let it chill for 2 hours.

For the pastry cream, whisk the yolks, sugar, vanilla, and cornstarch with a small splash of milk.

Boil the rest of the milk with the scraped vanilla pod and pour it into the egg mixture, whisk everything together nicely, pour it back into the pot and bring to a boil while stirring.

Pour into a bowl to cool and cover with plastic wrap to prevent a skin from forming.

For the almond base, put everything in a bowl and whisk until smooth.

For the almond topping, whisk the egg white with sugar and add the almond flakes.

Gently stir to avoid breaking the flakes.

Mix the pastry cream well with the almond filling, now you have a frangipane filling to die for. 😊

Preheat your oven to 175°C

Roll out the shortcrust pastry to 3 to 4 mm with some flour or between 2 sheets of baking paper.

Flour and grease the baking pan.

Place the dough on top and press well into the corners.

Roll over the baking pan with your rolling pin to cut away the excess dough.

Put the frangipane dough in a piping bag and pipe evenly around the bottom.

Spread the almond topping on top and bake for 40 to 45 minutes.